Tuesday, July 7, 2009
I had this idea for a dip recipe several months ago and finally got around to making it Sunday. I needed something to bring to a backyard dinner party at a neighbors house and this was the perfect appy.
Now I don't have exact measurements or directions because this is super flexible. I wanted to use roasted vegetables. So before I went to bed, I raided my fridge. I had two red peppers, one zucchini, one onion and half a head of garlic. I chunky chopped everything and tossed it in the crockpot on low with some salt and pepper. If you cooked a chicken or something the night before and have leftover veggies like leeks or beets or whatever, it would work great too. So the next morning, I strained the veggies and stuck them in the blender (or food processor). Then added some mayo and sour cream and cottage cheese (because I have a huge container and need to use it up). I cut up pita bread and called it a dip platter. It was sooo tasty and colorful and everyone really loved it. I made mine fat free too. I'm sure I will use this "recipe" over and over again. Yummy!